• Journal of radiological science and technology
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• v.38 no.4
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• pp.337-345
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• 2015

After the Fukushima nuclear accident in 2011, concerns about radiation by people are increasing rapidly. If people could know how much they will be exposed by radiation, it may help them avoiding it and understand what exactly radiation is. By doing this, we were helping to reduce the anxiety of radiation contamination. In this study, we have researched figures of radioactivity with 'Captus-3000 thyroid uptake measurement systems' in well counter detector system. The materials were measured with Briquette, Shiitake, Pollock, Button type battery, Alkaline battery, Topsoil, Asphalt, Gasoline, Milk powder, Pine, Basalt stone, Pencil lead, Wasabi, Coarse salt, Tuna(can) Cigar, Beer, and then we categorized those samples into Land resources, Water resources, Foodstuff and Etc (Beer classified as a water resources has been categorized into Foodstuff). Also, we selected the standard radiation source linear 137Cs to measure the sensitivity of well counter detector. After that, we took cpm(counter per minute) for the well counter detector of thyroid uptake system's sensitivity. Then we compared the results of each material's cpm and converted those results to Bq/kg unit. There were a little limitation with the measurement equipment because it has less sensitivity than other professional equipment like 'High purity germanium radiation detector'. Moreover, We didn't have many choices to decide the materials. As a result, there are macroscopic differences among the rates of material's spectrum. Therefore, it had meaningful results that showed how much each material had emitted radiation. To compare the material's cpm with BKG, we've compounded their spectrums. By doing that, we were able to detect some differences among the spectrums at specific peak section. Lastly, Button type battery, Alkaline Battery, Briquette, Asphalt and Topsoil showed high value. There were classified emitting high radiation Group A and emitted lower radiation Group B. The Group A, alkaline battery showed higher rate of radiation by 7.67 %, and Button type battery was yield 4.65 % higher rate than BKG. Additionally, Asphalt (8.03 %), Topsoil (3.76 %), Briquette (7.46 %) were yield for higher values. Several samples of the daily supplies were yield little higher, but it seems safe to use in daily lives. In the case of the 'Foodstuff', all of the samples were safe and they were under the radiation limits of the Ministry of Food and Drug Safety for Food; thus, we highly recommend this study to you as a reference of common daily routine.

• The Journal of Korean Academy of Prosthodontics
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• v.49 no.2
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• pp.120-127
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• 2011

Purpose: The purpose of this study was to examine the effects of chromium chloride addition on coloration, mechanical property and microstructure of 3Y-TZP. Materials and methods: Chromium chloride was weighed as 0.06, 0.12, and 0.25 wt% and each measured amount was dissolved in alcohol. $ZrO_2$ powder was mixed with each of the individual slurry to prepare chromium doped zirconia specimen. The color, physical properties and microstructure were observed after the zirconia specimen were sintered at $1450^{\circ}C$. In order to evaluate the color, spectrophotometer was used to analyze the value of $L^*$, $C^*$, $a^*$ and $b^*$, after placing the specimen on a white plate, and measured according to the International Commission on Illumination (CIE) standard, Illuminant D65 and SCE system. The density was measured in the Archimedes method, while microstructures were evaluated by using the scanning electron microscopy (SEM) and XRD. Fracture toughness was calculated Vickers indentation method and indentation size was measured by using the optical microscope. The data were analyzed with 1-way ANOVA test (${\alpha}$ = 0.05). The Tukey multiple comparison test was used for post hocanalysis. Results: 1. Chromium chloride rendered zirconia a brownish color. While chromium chloride content was increased, the color of zirconia was changed from brownish to brownish-red. 2. Chromium chloride content was increased; density of the specimen was decreased. 3. More chromium chloride in the ratio showed increase size of grains. 4. But the addition of chromium chloride did not affect the crystal phase of zirconia, and all specimens showed tetragonal phase. 5. The chromium chloride in zirconia did not showed statistically significant difference in fracture toughness, but addition of 0.25 wt% showed a statistically significant difference (P<.05). Conclusion: Based on the above results, this study suggests that chromium chlorides can make colored zirconia while adding in a liquid form. The new colored zirconia showed a slight difference in color to that of the natural tooth, nevertheless this material can be used as an all ceramic core material.

• Journal of the Mineralogical Society of Korea
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• v.19 no.1 s.47
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• pp.15-29
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• 2006

Synthetic Mn-tourmalines (tsilaisite) were obtained by hydrothermal synthesis under the condition of 2 Kbar, $375{\sim}700^{\circ}C$, and 50 day-run-time with complete substitution of Mg in dravite by Mn (Mn%=0, 25, 50, 75, and 100%). They are all 6 samples containing Mn-tourmaline with some amounts of albite, spessartine, rhodocrosite, phlogopite etc, showing different synthetic condition of temperature and Mn composition. Synthetic Mn-tourmalines are of site deficiency in X-site ($0.53{\sim}0.68$) more than that of natural ones (approx. $0.2{\sim}0.3$) and show Mn cations occupying Y-site less than expected with initial experiments, leading to failure in synthesis of end-member tsilaisite. Rietveld structural refinements reveal that $R_{wp}$ ($R_{p}/R_{exp}$) is in the range of 13.35 and 18.62%, $R_{B}$ and S (CofF) are $4.85{\sim}6.25%$ (S-18: 8.57%), $1.31{\sim}1.59$ (S-18: 1.81), respectively. Unit cell parameters (space group R3m, z=3) are ${\alpha}=15.8994\;{\AA}$ and $c=7.1846\;{\AA}$ in average (S-18: ${\alpha}=15.9491\;{\AA},\;c=7.1773\;{\AA}$). Average bond lengths of and are $2.67{\sim}2.69\;{\AA}$ (S-18: $2.65\;{\AA}$) and $2.00{\sim}2.02\;{\AA}$ (S-18: $1.96\;{\AA}$), respectively. Ditrigonality (${\delta}$) are in the range of 0.022 and 0.031 (S-18: 0.061), indicating degrading symmetry with increase of Mn content.

• Journal of Nutrition and Health
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• v.50 no.3
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• pp.225-235
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• 2017

Purpose: This study aimed to investigate the potential of freeze-dried persimmon powder (Diospyros kaki Thumb.) to protect against dyslipidemia induced by a high-fat/cholesterol diet (HFD) in a rat model. Methods: Fifty Wistar rats were randomly divided into five groups: normal control (NC), high-fat/cholesterol control (HC), tannin in HFD (HT, 1% of diet), immature persimmon in HFD (HI, 7% of diet), and mature persimmon in HFD (HM, 7% of diet). Tannin was used as a positive control. Biochemical, molecular, and histopathological changes were observed in the blood and liver. Results: We confirmed that a high fat/cholesterol diet successfully induced dyslipidemia, which was characterized by significantly altered lipid profiles in the plasma and liver. However, oxidized low-density lipoprotein levels, histopathological damage in the liver, and hepatic triglyceride levels were significantly reduced in all HT, HI, and HM groups compared to those in the HF group. In contrast, plasma apolipoprotein B level was significantly reduced only in the HT and HM groups, whereas reduction of the LDL-C level was detected only in the HI group. Although HF-induced sterol regulatory element-binding protein (SREBP) gene expression was significantly reduced in all treated groups, downstream gene expression levels varied among the different groups; significant reduction of fatty acid synthase (FAS) and 3-hydroxy-3-methylglutaryl-CoA (HMGCR) gene expression was detected only in the HI group, whereas cholesterol $7{\alpha}$-hydroxylase (CYP7A1) gene expression was significantly elevated only in the HM group. Conclusion: Taken together, the data suggest that protection of LDL oxidation and hepatic lipogenesis might be, at least partly, attributed to tannin in persimmons. However, the identified mechanisms varied up to the maturation stage of persimmon. In the case of immature persimmon, modulation of FAS and HMGCR gene expression was prominent, whereas in the case of mature persimmon, modulation of CYP7A1 gene expression was prominent.

• Food Science and Preservation
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• v.22 no.2
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• pp.174-181
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• 2015

This study investigated the physicochemical properties of three different types of rice flour prepared via dry and wet milling. The powder, soft, and hard-types of rice flour were Suwon No. 542, Suwon No. 541, and Unbong No. 30, respectively. The analysis of the proximate compositions of the different types of rice flour showed that their moisture content was 7.03~7.99%, their crude protein was 7.94~8.35%, their crude lipid was 0.71~1.49% and their crude ash was 0.25~0.82%. For the Hunter's color values, the L value was highest in the wet-milled rice flour, the a value was highest in the dry-milled rice flour, and the b value was highest in the dry-milled rice flour. All the samples showed distinctive rice starch particles in the particle analysis using scanning electron microscope. The dry-milled rice flour showed the greatest amount of irregular particles and the coarsest texture. The water absorption and water solubility indices were higher in the wet-milled soft- and hard-type rice flour. The crystallinities of the samples by X-ray diffractography were all A-type, but the crystallinity of the dry-milled hard-type rice flour was higher in diffraction degree. For the amylogram properties, the wet-milled soft-type rice flour showed the highest maximum viscosity, breakdown and setback. In the meanwhile, the dry-milled soft-type rice flour showed the highest initial pasting temperature, onset, peak, and end temperatures despite of the reverse enthalpy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.540-548
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• 2015

This study examined the cultural characteristics and biological activities of fermented rice and amaranth with Bacillus subtilis KMKW4. These samples were made with various amounts of rice and amaranth [100:0 (R100), 90:10 (R90), 80:20 (R80), and 70:30 (R70)]. B. subtilis KMKW4 was used as starter for the fermentation, and its cultures at the lated logarithmic growth were inoculated for final concentration of 2% (v/v). Number of viable cells of fermented R80 (7.67 log CFU/mL) was greater than those of R100, R90, and R70 (7.48 log CFU/mL, 7.38 log CFU/mL, and 7.09 CFU/mL, respectively) during the fermentation period (120 h). Amylase activities of fermented R80 and R100 were 57.77 U/mL and 19.91 U/mL, respectively. Furthermore, amylase activities of fermented freeze-dried powders of R100 and R80 were 24.31 U/g and 9.12 U/g, respectively. Free sugar contents of R100 and R80 increased after fermentation, and that of R80 (5,454.15 mg/100 g) significantly increased compared to that of R100 (4,274.85 mg/100 g). The free amino acid content of R80 was higher than that of R100. DPPH and superoxide radical scavenging activities of 5 mg/mL of fermented freeze-dried powder (R80) were 44.21% and 89.76%, respectively. ACE inhibition rates and ${\alpha}$-glucosidase inhibitory activities were significantly higher in R80 than R100. This study suggested that fermentation of R80 might be a new potential source of antioxidant, anti-diabetic, and anti-hypertensive agents applicable to grain enzyme-containing foods.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.1
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• pp.99-106
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• 2009

For Exp. 1, 120 ((Yorkshire${\times}$Landrace)${\times}$Duroc) weaned pigs (7.96${\pm}$0.01 kg average initial BW, 21 days weaning) were used in a 28 d-growth assay to determine the effects of replacing soy protein concentrate (SPC) with fermented soy protein (FSP) in a starter diet (d 0 to 7) on the growth performance, apparent fecal amino acid digestibility and subsequent performance in weaned pigs. Dietary treatments included: i) FSP0 (basal diet; whey-skim milk powder-SPC based diet); ii) FSP5 (replacing SPC with 5% FSP); iii) FSP10 (replacing SPC with 10% FSP). Pigs were fed the phase I diet for 7 days, and then each group was fed a common commercial diet for 21 days to determine the effect of previous diet on subsequent performance. Average daily gain (ADG) from d 5 to 7 (linear effect, p = 0.01) and d 7 to 14 (linear effect, p<0.001) were increased as FSP level increased. The pigs fed with FSP was heavier than the pigs fed with SPC at d 5 to 7 and d 7 to 14 after weaning (p<0.05). In the entire period (d 0 to 28), there were no significant differences in weight gain and final weight between SPC and FSP diets (p>0.05). Average daily feed intake (ADFI) was higher in pigs fed with the 5% FSP diet than those fed with the other diets at d 0 to 2 post-weaning (quadratic effect, p = 0.05). Also, for the entire period of phase I (d 0 to 7), pigs consumed more 5% FSP diet compared to other treatments (quadratic effect, p = 0.03). Gain/feed (G/F) was not affected by dietary SPC or FSP in phase I and subsequent periods, but G/F from d 5 to 7 after weaning was improved linearly (p = 0.04) as dietary FSP level increased. Pigs fed with 10% FSP also improved G/F compared with those fed only SPC (p<0.05). At d 7, there were linear increments in fecal dry matter (DM) (p<0.1) and nitrogen (N) (p<0.01) digestibilities as the dietary FSP level increased. The digestibilities of fecal essential and total amino acids were increased as the FSP level increased (linear effect, p<0.1). For Exp. 2, three ((Yorkshire${\times}$Landrace)${\times}$Duroc) weaned barrows (average initial BW of 7.32 kg) were surgically fitted with a simple T-cannula approximately 15 cm prior to the ileo-cecal junction. The experimental designs were 3${\times}$3 latin squares with pigs and periods as blocking criteria. Dietary treatments and composition were the same as in Exp. 1. Apparent ileal N digestibility was increased as FSP level was increased (linear effect, p<0.05). The dietary treatments (SPC and FSP) did not affect apparent ileal DM digestibility (p>0.05). Among essential amino acids, apparent digestibility of ileal arginine (Arg), lysine (Lys), methionine (Met) and phenylalanine (Phe) were improved as the FSP level increased (linear effect, p<0.1). Also, apparent ileal total essential, non-essential and total amino acid digestibilities were increased linearly (p<0.1). In conclusion, replacing SPC with fermented soy protein appeared beneficial in growth performance, N and amino acid digestibility during the early 7 days after weaning, and an equivalent effect showed on growth performance in subsequent period of 7 to 28 days after weaning.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.68-75
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• 2013

The physiological properties of water extracts from Jerusalem artichoke (Helianthus tuberosus L.) leaves (JAL) with different extraction processes (stirrer extraction, SE; reflux extraction, RE; autoclave extraction, AE; low temperature high pressure extraction, LTPE) were investigated. The freeze-dried powder yields of SE, RE, AE, and LTPE were 22.33%, 29.88%, 31.65, and 15.74%, respectively. AE showed the highest value of extract yield. The $a^*$ and $b^*$ values were higher in AE compared to other extracts. Total polyphenolics and flavonoids contents in AE was significantly higher than in other extracts. The amount of proanthocyanidin related substances were highest in LTPE (29.36 mg/g), followed by RE (21.57 mg/g), SE (20.35 mg/g), and AE (13.02 mg/g). The electron donating abilities of SE, RE, AE, and LTPE at a concentration of $500{\mu}g/mL$ (w/v) were 76.16%, 39.55%, 25.50%, and 12.59%, respectively. Reducing power for the four different processes was 1.79, 1.60, 1.51, and 1.17, respectively. Additionally the same tendency was observed with electron donating ability and reducing power for ABTS radical and nitrite scavenging abilities. AE and LTPE showed relatively high antioxidant activities. Alpha-glucosidase, xanthine oxidase, and angiotensin I-converting enzyme inhibitory activities of LTPE at a concentration of $500{\mu}g/mL$ (w/v) were somewhat higher than other extracts. Additionally, there was significantly higher or little lower inhibitory activity compared to the control group. In conclusion, we provided experimental evidence that extracts of JAL have potential as functional materials, and component analysis of JAL could be used as new cosmeceuticals. Also, LTPE is the superior method for the enhancement of biological activity.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.236-242
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• 2017

Chia (Salvia hispanica L.) seed, originated from Central America, is a nutritious food especially rich in dietary fiber and protein. In this study, we investigated the quality and sensory characteristics of Yanggang with chia seed powder (CSP). Red bean paste was replaced with CSP at 0% (Control), 1% (CSP1), 2% (CSP2), 3% (CSP3) and 4% (CSP4). The pH values of chia seed Yanggang tended to decrease from Control (6.84) to CSP4 (6.67); whereas, the moisture contents of Yanggang samples tended to increase. The soluble solid contents of CSP4 were the highest ($3.33^{\circ}Bx$), as compared to the Control which showed the lowest values ($2.77^{\circ}Bx$). In the CSP-added groups, the L-value (lightness), a-value (redness) and b-value (yellowness) were increased, while the ${\Delta}E$ (total color difference) was decreased, as compared to the control group. Hardness and springiness were both increased from control ($49.77g/cm^2$ and 464.80%, respectively) to CSP4 ($72.21g/cm^2$ and 532.43%, respectively). However, cohesiveness decreased from control (47.41%) to CSP4 (37.34%). Chewiness and adhesiveness showed no significant group-wise difference (p<0.05). Total polyphenol content ranged from 7.23 to 10.73 mg GAE/100 g, with a lower ABTS $IC_{50}$ of the CSP-added groups than that of the control group. Samples from the CSP-added as well as Control groups showed no significant differences among all items on the sensory evaluation test, except flavor. The results indicated that CSP had significant effects on the soluble solid contents and texture of Yanggang. Thus, the addition of 2% of CSP is desirable for making Yanggang.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.73-78
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• 2014

This study investigated the nutritional components and physicochemical characteristics of Jerusalem artichoke. The moisture, crude protein, crude fat, crude ash and carbohydrate content of the Jerusalem artichoke were $5.06{\pm}0.08$, $8.30{\pm}0.26$, $0.70{\pm}0.16$, $5.04{\pm}0.03$, and 80.90%, respectively. The total sugar content of Jerusalem artichoke was $50.48{\pm}1.11$ mg/g, and the Hunter color space coordinates were $L=94.16{\pm}0.03$, $a=0.32{\pm}0.01$ and $b=0.30{\pm}0.01$. The water binding capacity and water activity of the Jerusalem artichoke were $4.06{\pm}0.16$ g/g and $0.245{\pm}0.005$, respectively. The total amino-acid content of the Jerusalem artichoke was $1.337{\times}10^4$ mg/kg, and essential amino acid was 2,737 mg/kg. The total free sugar of the Jerusalem artichoke was 4.12%. Linoleic acid (0.21%) was found to be a common fatty acid in the Jerusalem artichoke. Among the minerals, potassium (2,489 mg%) was found to be the most abundant in the Jerusalem artichoke. The total phenol and flavonoid contents were $3.06{\pm}0.07$ mg GAE/g and $1.89{\pm}0.03$ mg QE/g, respectively. The vitamin C content of the Jerusalem artichoke was $3.43{\pm}0.07$ mg%.